I picked out 3 new cookie cutters, a chocolate mold, & the lastest issue of American Cake Decorating. Was headed to cash out when it occurred to me to ask if they stocked Satin Ice. Was showed the Satin Ice they carried & she convince me to try a pack of Pettinice Fondant. I bought a 1 1/2 pound pack of white and the same of chocolate. Wilton’s Fondant tastes really nasty in my opinion. The Marshmallow Fondant is too hard to roll out & while it’s an improvement in taste, it doesn’t taste that good. According to the woman who convinced me to try it, the chocolate Pettinice tastes similiar to a Tootsie Roll. We will see.

Beings I’m going to bake a cake so I can use the fondant, I decide it’s a good time to try another recipe from The Whimsical Bakehouse. I decide on the Chocolate Chip Pound Cake on page 58. Having made that decision, a nap seems to me to be in order. <G> I get the butter & cream cheese out of the refrigerator so they can soften while I snooze.

Cake batter minus chocolate chips

When I get up from my nap, I’m all refreshed & eager to bake the cake. Suddenly remembering that I’m short on eggs, I check to see how many I have. I have 4 eggs in the carton. Just the right number for this adventure! In no time at all, the cake batter is ready to have the chocolate chips added. Even though the recipe doesn’t call for them, I decide to use the mini-chocolate chips. I think they will work much better in the cake because it’s going to be a layer cake instead of a pound cake.

Mini-chocolate chips being folded into the batter.

The cake bakes up an absolutely beautiful golden brown. After the 2 layers cool down completely, I wrap them in Saran Wrap. In concession to my sore foot, I am finished for the day. Wrapped tightly, the cake won’t dry out & can be iced & covered with fondant in the morning.

The cake layers cooling on the racks.